Beef Tornados with Mushroom Sauce

You'll love the rich and flavorful sauce for this peppercorn-coated beef tenderloin. It calls for Madeira wine, but you can still get great results by substituting sherry, dry vermouth or even stock or water.


A beef tenderloin recipe with a kick.

Serving: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes


Ingredients
2 tsp butter
1/4 cup chopped shallots, onions, scallions or leeks
4 minced cloves garlic
1 pound sliced mushrooms (the adventuresome may try trompettes or morels)
1/4 cup Madeira wine
1 tbsp cracked black peppercorns
12-ounce beef tenderloin
2 cups fat-free beef broth
2 tbsp cornstarch
1/2 cup chopped fresh parsley, with 4 teaspoons reserved for garnish


Directions
1. Preheat the broiler.
2. Place the butter, shallots, garlic, mushrooms, and wine in an oven cooking bag (or in a microwavable bowl covered loosely with plastic wrap), and microwave for 3 minutes, stirring once or twice during the cooking.
3. Spread the cracked black peppercorns (and perhaps a little salt, if desired) out on a cookie sheet. Roll the tenderloin in the pepper.
4. Place the tenderloin on a rack under the broiler and broil to desired doneness.
5. At the same time, add to a large cold skillet the beef broth and cornstarch, and whisk to remove any lumps.
6. Turn the heat to medium-high and add the partially cooked mushroom mixture, parsley, and salt and pepper to taste. Heat, stirring, for about 2 minutes or until thickened.
7. When the meat is finished, remove from broiler and slice into 8 slices, 2 for each person.
8. To serve, slightly overlap the tenderloin slices on the plate. Pour the mushroom sauce to one side of the meat and sprinkle on extra parsley.
9. Lynn's Fischer's Tip: The meat can be pan-broiled by spraying a large skillet with olive oil, slicing the meat into 8 slices, and searing for a few minutes on each side.


Nutritional Information
Based on individual serving.
Calories: 290
Total Fat: 16 g
Carbohydrates: 11 g
Protein: 26 g